So, backstory about some of my recent baking — I’m not strictly gluten-free, but my pregnancy has made me gluten-sensitive. I don’t always stay away, but when I do indulge, I feel some of the symptoms of pregnancy way more — hello nausea, heartburn, and general stomach upset. Because of this, I’ve been spending a bit more time experimenting with gluten-free versions of some of my favorite treats.

One thing I promised myself — and I’m now promising you — is that if I post a recipe that’s gluten-free, it’s not going to be an “oh yeah, that’s pretty good for being gluten-free” recipe. It’s going to be a “wow, that’s incredible, can I have the recipe? What do you mean that’s gluten-free?!!!” recipe.

I love baked goods way too much to deliver anything mediocre to you.

Enter my Gluten-Free Spiced Molasses Blondies. I’m not kidding, this recipe wow’ed me. I adore all of my recipes, but I’m especially proud of this one. It’s such a cozy holiday treat, whether you're making it for yourself or sharing it with friends. It’s soft, rich, and full of warm spice. The molasses gives it that deep, caramel-y flavor, and it keeps beautifully all week.

Trust me, you have to try this for your next baking adventure🥰

I first heard about them from a coworker — an avid runner, biker, and all-around health enthusiast. I was asking him about his pre-5 a.m. bike ride nutrition (because... how do you fuel for that?), and he casually replied, "Oh, my wife makes me superhero muffins. I have one every morning before I ride."Now let me tell you — this guy is fit. So of course I was immediately intrigued. A muffin that's part of a health-conscious athlete’s daily routine? Sign me up! I found the recipe online and bought the book, Run Fast, Eat Slow, where the original recipe lives.

After making these muffins for the first time, I knew they were going to be a regular thing. They’re just sweet enough, with a little tart kick from the cranberries and golden berries. And the best part? I feel good when I eat them — like my stomach is actually thanking me for the fiber, healthy fats, and nutrients packed inside. No guilt here. In fact, I ate these muffins daily while prepping for my wedding — and I ended up the slimmest I'd been in years! One more story before I stop rambling: my very healthy, ingredient-conscious husband once asked if I could "cool it on the baking" while we were trying to slim down for summer... but when I mentioned these muffins, he said, "Oh, those don’t count." 😂

Gluten Free, Refined Sugar Free, but you'd never taste it.

I really hope you try them — they’re that good. 🧡

Truly this will be the best and easiest chocolate chip cookie you will ever make. My husband used to say that he wasn't a "cookie guy" and preferred ice cream until he had this cookie. Now he gets upset when I make anything other than this recipe. It does have toffee bits and walnut, but trust me they make the cookie. You NEED to try it.

There are a some things that I want to emphasize with this recipe that hold true for all cookie recipes. Baking is a science, you want to do it precisely.

- Use European butter. Trust me the cookies will be better.

- Cream eggs and sugar before adding everything else.

- Fold in dry ingredients and don't over mix at this step. Over mixing gluten causes the cookies to become drier and more cake like.

- Please let the dough chill in the fridge. I don't know the science here but I do know that it makes a difference.

- If you care about hoe cookies turn out, do yourself a favor and get a scale. This makes it so that measurements are exact AND helps with clean up. Win Win!

Are you looking for a beautiful, fool-proof cake for Spring? Look no further. This cake is loaded with lemon flavor that's balanced out with the sweetness of the buttercream frosting and raspberry preserves. It's moist, while also being light and fluffy. And best of all - it's EASY. You do not have to be a professional baker to make this cake taste good.

In my book, carrot cake is the best cake. And this recipe is honestly the best I've found. Browned butter gives it a depth and structure with its beautiful deep flavor while the carrot, zucchini, nuts, and pineapple make it naturally complex, sweet, insanely moist. It's truly easy to make, perfectly spiced, and honestly, kind of life-changing. Trust me - you'll want to try this one out and have it in your life. 🥕✨

There’s something about the smell of banana bread baking that makes a house feel instantly like home — sweet, buttery, and a little nostalgic. This version takes that comfort up a notch: it’s rich and gooey in the best way, studded with melty chocolate chunks and naturally sweetened with ripe bananas, brown sugar, and a touch of molasses. The almond flour adds lasting moisture (and fiber!), giving the loaf that soft, tender texture that stays fresh for days. And if you toss in a few chopped Medjool dates, you’ll get those tiny bursts of caramel-like sweetness in every bite.

It’s the kind of loaf you bake on a slow Sunday morning, slice while it’s still warm, and swear you’ll save half for later (but never do).